Mexican chicken recipe

Ingredients

• 2 tbsp Olive oil
• 4 Chicken thighs, on the bone, about 150-200g each
• 2 Garlic cloves, finely chopped
• 300 ml Chicken stock
• 2 Red jalapeno chillies
• 2 Red peppers, deseeded and cut into 8 pieces each
• 50 g Blanched almonds
• 4 Spring onions, finely chopped
• 1 Orange (juice of)
• 270 ml Thick Greek-style yoghurt
• 1 pinch Sea salt
• 1 pinch Freshly ground black pepper
• 4 handfuls Tortilla chips, to serve